Paleo Shepherd's Pie | Min Yx Games Paleo Shepherd's Pie | Min Yx Games
Paleo

Paleo Shepherd’s Pie

This Shepherd’s Pie is classic, cozy comfort food for cold winter days!  It’s paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes and baked until golden brown and bubbling…

Ingredients   [ For 6 to 8 people ]    [  Preparation time : 12 minute  –  Cooking time : 55 minutes  ]

Mashed Potatoes

  • 4-6 russet potatoes or 2 1/2 lbs peeled and cut into 2” pieces
  • 2/3 cup full-fat coconut milk blended prior to adding
  • 3 Tbsp organic ghee
  • 3 Tbsp nutritional yeast
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Beef Mixture

  • 1 tbsp ghee for cooking
  • 1 1/2 lbs grass fed ground beef
  • Sea salt and pepper (for seasoning beef
  • 1 cup carrots diced
  • 1 1/2 cup Brussels sprouts chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • sprinkle with sea salt for veggies
  • 3/4 cup beef or chicken bone broth
  • 2 1/2 tbsp tomato paste
  • 1 tsp fresh minced thyme
  • 1 tsp fresh minced rosemary

Preparation Method

Prepare The Potatoes

  1. Heat a 3-quart pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces to the boiling water, and cook until very soft
  2. Drain the potatoes and return to the pot. Set heat to low and add the ghee and coconut milk.
  3. Mash with a potato masher over very low heat, once smooth, turn the heat off and add nutritional yeast, salt, and pepper.
  4. If you want your potatoes really creamy, you can use an immersion blender at this point (I just put mine right in the pot.)

Prepare Beef Mixture & Assemble/Bake Pie

  1. Preheat your oven to 375 degrees
  2. In a deep ovenproof skillet* (mine was 10”, add beef to skillet and sprinkle with sea salt.
  3. Brown beef over med/hi heat breaking up lumps with the spoon. remove from skillet to a plate with slotted spoon and set aside.
  4. Adjust heat to medium and add Brussels sprouts and carrots to skillet, stir to coat and cook about 2 minutes, then add onions and cook until softened.
  5. Add garlic and sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender, if necessary.
  6. Add the remaining ingredients for the beef mixture to the skillet, stir to combine, then return beef to skillet and stir to coat, simmer for 2 minutes or so to thicken the sauce and blend flavors.
  7. Spread all the mashed potatoes over the beef mixture and use a spoon or spatula to smooth the top.
  8. Sprinkle with parsley, then place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20 minutes, until sauce is bubbling and top begins to turn light brown.
  9. Remove from oven, allow to sit about 10 minutes before serving hot. 

Enjoy it!!

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